ZUCCHINI - APPLE CRISP

ZUCCHINI - APPLE CRISP
ZUCCHINI - APPLE CRISP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pounds (l KG) zucchini

  • 4

    tbsp (60 ML) lemon juke

  • 3

    tbsp (43 ML) quick-cooking tapioca 1/2 tsp ground cinnamon

  • 3

    large apples

  • 3/4

    cup granulated sugar

  • TOPPING:

  • 1 1/3

    cups all-purpose flour

  • 1/2

    tsp grated lemon rind

  • 1/2

    cup butter or margarine, cut into pieces

  • 2/3

    cups firm-packed brown sugar

  • 1/4

    tsp ground nutmeg

Directions

Peel and chop coarsely enough zucchini to measure about six cups (1,500 ML). Peel, core and chop coarsely enough apples to measure about 3 cups (750 ML). Combine zucchini, apple, lemon juke, sugar, tapioca and cinnamon. Place in a shallow two-quart (2-L) baking dish. For topping, combine flour, brown sugar, lemon rind and nutmeg. Rub in butter with fingers until mixture is crumbly. Sprinkle over zucchini-apple mixture. Bake at 375 F (190 c) for about 50 minutes, or until apples are tender. Serve warm. Makes six to eight servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: